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Tofu Chickpea Scramble

Tofu Chickpea Scramble with Sriracha Tahini Drizzle

Fuel up for your day with an easy to make, high-protein breakfast.
Course Breakfast
Keyword plant based breakfasts, tofu
Servings 2
Author Robin Asbell


  • 1 pound extra firm tofu crumbled
  • 1/2 cup chickpea flour
  • 1 teaspoon kala namak (black salt)
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon turmeric
  • avocado oil for the pan


  • 1/4 cup tahini
  • 1/4 cup sriracha sauce
  • 1/4 cup water

To Serve

  • whole wheat toast
  • mixed greens
  • walnut oil and balsamic vinegar



  • Drain and press the tofu, and wrap in a towel to dry as well as possible. Crumble into a large bowl. Sprinkle the chickpea flour, kala namak, vinegar and turmeric over the tofu and use your hands to gently mix and crumble the mixture.
    Heat a drizzle of avocado oil in a wok or large saute pan. When hot, add the tofu mixture and stir try over medium-high heat until lightly browned.


  • For the Drizzle, stir the tahini and sriracha and let stand while you prep the scramble, then stir in water until smooth.

To Serve

  • Serve scramble on toast, with drizzle poured over it, and toss greens with walnut oil and vinegar to serve alongside.